• Preheat oven to 450°F (232°C).
• Shred the butter (1/3 cup) onto a small plate and place it in the freezer for 10 minutes.
  
• After washing blueberries (1 cup), lay them on a thick layer of paper towels and top with another layer of paper towels. Remove all excess water.
• In a mixing bowl, whisk together the flour (2 cups), sugar (1/4 cup), baking powder (2 teaspoons), and salt (1/2 teaspoon) together with a whisk.
  
• Cut in shredded butter.
• Add the cold buttermilk (1 cup) and stir with a wooden spoon, just until combined.
  
• Fold in the blueberries.
  
• Turn out onto a lightly floured surface. Using your hands, gently but quickly shape the dough into a rectangle about 7X10 inch, and 1/2 inch thick. Cut out biscuits using a 2 1/2-inch cutter. (You can reroll the scraps to make one more biscuit.) 
  
• Arrange the biscuits about an inch apart on an ungreased baking sheet. Bake for 6 minutes. Remove from oven and generously brush with the melted butter (2 tablespoons). Return to oven and continue to bake for 4-6 minutes more or until golden.
  

Make Glaze:

• While the biscuits bake, make the glaze.
• In a small mixing bowl, whisk together the powdered sugar (1 cup), milk (2 tablespoons), and lemon juice (2 teaspoons) until smooth.
• When the biscuits come out from the oven, allow them to cool slightly, then drizzle with the glaze.